Method

Preheat oven to 210ºC

Sieve flour and salt into bowl – you need this ready to shoot into the near-boiling water/butter. Put water fat and sugar into pan and bring to boil, remove from heat. Add the flour – all at once, and stir/beat like crazy – you want to part-cook the flour and stretch the gluten. Beat the mix for about 4 mins until it forms a ball of paste. Allow to cool – the pan needs to be warm to your hand, (not hot) enough to cook the eggs. You want to avoid nasty scrambled egg lumpiness! While you wait, beat the eggs together in a jug. Add the eggs, a little at a time, beating all the time to gain a smooth paste. Lightly grease the surface of a baking tray then run water over it. Steaminess helps cooking. Blobs for profiteroles, other shapes if you are feeling creative. Bake 10 mins until brown and hard. Take them out of the oven and puncture with a knife to let out the steam out, then return to the oven for 1-2 mins.

Total cooking time not more than 15 minutes… less for smaller blobs. Cool and then fill. So many options… Replace some of the butter with cheese, add cayenne or black pepper for savoury treats. Family favourite: fill with cream, whipped with a little honey and Grand Mariner (orange liqueur) and drizzled with hot chocolate sauce.

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Choux Pastry

Method